Ingredients
Scale
- 12 oz gluten‑free rotini or penne
- 1 cup cherry tomatoes, halved
- ½ cup sliced olives
- ¼ cup finely chopped red onion
- ½ cup chopped bell peppers (optional)
- ½ cup chickpeas or white beans (optional)
- ½ cup gluten‑free Italian dressing (store‑bought or homemade)
- Salt and pepper
- Fresh herbs (basil or parsley)
- Olive oil for tossing
Instructions
- Bring salted water to a boil and cook the gluten‑free pasta until al dente. Drain and rinse under cold water.
- Let the pasta sit for 10–15 minutes to cool completely.
- In a large bowl, combine the pasta, tomatoes, olives, red onion, bell peppers, and chickpeas.
- Pour in the dressing and toss gently to coat.
- Cover and refrigerate for 30–60 minutes to let flavors meld.
- Before serving, toss again and garnish with fresh herbs. Season with salt and pepper to taste.
Notes
Tips: cook pasta al dente, rinse and cool completely before adding dressing, start with ½ cup dressing then adjust after chilling. Variations: add artichoke hearts, dairy‑free mozzarella, roasted veggies, or fresh fruit for seasonal twists.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg